✓

Pueblo Viejo Mexican Grill

March 22, 2012 · Pass

😇clean

official resultPass
resultPass
inspection typeEating & Drinking
failed findings0
critical findings0

✓ No failed findings were recorded; 7 code checks were marked passed.

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Checks marked passed

Cold Holdingcritical

Inspector note: chicken= 70 degrees. Keep chicken at 140 degrees or above or at 41 degrees or below. I observed a whole chicken on counter top at room temperature.
code 03-3-501.16(A)*** · critical food-safety factorstatus: Pass
Labeled Common Namecritical

Inspector note: remove all paint supplies stored in closet next to the hot line
code 41-7-102.11*** · critical food-safety factorstatus: Pass
PIC Knowledgecritical

Inspector note: provide person in charge in the absence of the owner or a manager.
code M-2-102.11*** · critical food-safety factorstatus: Pass
Wiping Cloths Clean Sanitize

Inspector note: provide proper storage of wiping cloths. Keep in a solution when not in use.
code 21-3-304.14* · lower-severity findingstatus: Pass
Non-Food Contact Surfaces Clean

Inspector note: in kitchen clean exterior of pipe next to hand sink. cvlean drain compartments to fryerson hot line.
code 23-4-602.13* · lower-severity findingstatus: Pass
Clean Equipment & Utensils Storage

Inspector note: do not store knives in cracks of equiment.Provide proper storage of all knives.
code 24-4-903.11* · lower-severity findingstatus: Pass
Walls/Ceilings Designed Constructed Installed

Inspector note: repair broken hood filter on hood at hot line. Clean all walls in kitchen.
code 37-6-201.11* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on March 13, 2012: 7 previous findings did not recur.

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About this record

This record comes from Boston Inspectional Services, Health Division. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Analyze Boston.